Sweet and Sour Kraut
- 4 bacon strips, diced
- 1 medium onion, chopped
- 27 ounces Sauerkraut, rinsed and drained
- 14.5 ounces canned tomatoes, diced and drained
- 1 c packed brown sugar
- In a large skillet, cook bacon until crisp.
- Remove to paper towels; drain, reserving 1 T drippings.
- Sauté onion in the drippings until tender.
- Stir in sauerkraut, tomatoes, brown sugar, and bacon.
- Bring to a boil.
- Transfer to a greased 1-1/2 qt. baking dish.
- Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.
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Corn Pie
- two large pie crusts (one for the bottom and one for the top)
- 4-5 c corn
- 2 potatoes
- parsley
- 1 or 2 hard boiled eggs
- salt and pepper
- milk
- butter
- Preheat oven to 400 degrees.
- Cook fresh corn ahead of time. Optional: Cook it with the potatoes.
- Boil cut up potatoes for 5 minutes or just until tender.
- Drain potatoes/corn.
- Put pie crust in pan. Add corn, potatoes, cut up egg, parsley, salt and pepper to taste.
- Add milk to cover, but not too much that it cooks over.
- Dab the top with butter.
- Put the second crust on top and cut slits.
- Bake at 400 degrees for 10 minutes, reduce heat to 375 and bake another 30 or until crust is golden brown.
- Serve hot with extra warm milk.
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Honey Noodles
- 1 stick butter
- 2-3 cloves garlic, minced
- 1 t basil
- 1 t thyme
- ⅓ c honey
- 1 package angel hair pasta
- Parmesan cheese
- Cook pasta according to package directions.
- Melt butter in small skillet.
- Sauté garlic in butter.
- Add basil, thyme, and honey.
- Drain pasta.
- Pour honey/butter mixture over noodles and toss.
- Top with Parmesan cheese.
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Stuffed Pepper Soup
- 2 pounds ground beef
- 1 large onion, chopped
- 5 green peppers, chopped
- 12-14 c fresh tomato puree (take fresh tomatoes, heat on stove, run through sauce master, and then heat to reduce volume and thicken.)
- 2 beef bouillon cubes
- 2 c water
- 1 T brown sugar (you can add additional sugar to cut the acidity of the tomatoes if you like)
- ¾ c uncooked white rice
- spices to taste such as salt, pepper, and garlic powder
- Brown the beef, onion, and peppers. Drain well.
- Add remaining ingredients and simmer on low until the rice is cooked, or cook rice separately and add to soup after simmering.
- Add more water if soup is too thick.
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Baked Spaghetti Squash
- 1 lb ground beef
- ¼ c chopped onion
- 1 c chopped green pepper
- ½ c chopped celery
- 1 T margarine or oil
- 28 oz can tomatoes
- 4 oz can mushrooms
- 2-1/4 oz can drained, sliced olives (optional)
- Italian Seasoning to taste
- Spaghetti Squash or 12 oz of spaghetti
- 10-1/2 oz can cream of mushroom soup
- ¼ c water
- 2 c shredded cheddar cheese
- ¼ c Parmesan cheese
- Cook spaghetti squash ahead. To cook you can cut it in half, scrape out the seeds and pulp, and then bake rind side up for 30 to 40 minutes at 375 degrees. Separate strands by running a fork through. If you prefer, you can cook it whole (it's pretty hard to cut in half prior to cooking). To cook it whole: pierce the squash several times with a sharp knife and bake for one hour at 375 degrees or put it in your crock pot with a cup of water and let it go all day (8 to 10 hours) on low.
- If not using squash, cook and drain spaghetti.
- Sauté ground beef, onion, green pepper, celery, and margarine or oil until beef is brown.
- Add can of tomatoes (with liquid), mushrooms, olives, and Italian seasoning and simmer for 10 minutes.
- In small bowl, mix soup and water. Set aside.
- Place half of the spaghetti or squash in greased 9x13 inch baking dish.
- Top with half of the meat mixture.
- Sprinkle with 1 c cheddar cheese.
- Repeat layers.
- Pour soup over casserole and spread evenly.
- Sprinkle with Parmesan cheese.
- Bake, uncovered at 325 degrees until bubbly, approximately 45 minutes.
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